Satay Sweet Potato & Kale Curry

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your sweet potato[es] (skin on) into small bite-sized pieces

Add the chopped sweet potato to a baking tray with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil and a pinch of salt and give it a good mix up

Put the tray in the oven for 15-20 min or until the sweet potato is cooked and golden

While the sweet potato is cooking, boil a kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Dissolve your stock mix in 600ml [800ml] [1L] boiled water

Once the onion has softened, add your curry powder, chilli flakes (can't handle the heat? Go easy!), tomato paste and chopped ginger and cook for 1 min or until fragrant

Rinse your red lentils, then add them to the pan with the stock and bring to the boil over a high heat

Once boiling, reduce the heat and cook, covered, for 10-15 min or until the lentils are cooked and tender

Meanwhile, chop your coriander roughly including the stalks, keeping the stalks separate from the leaves

Chop your lime[s] in half and wash your shredded kale, then pat it dry with kitchen paper

Once the lentils are cooked, add the shredded kale to the pan and cook, covered, for a further 3-5 min or until the kale has wilted

Once the kale has wilted, add your peanut butter with the chopped coriander stalks (save the chopped leaves for garnish!) and the juice of half the lime[s] and stir it all together – this is your satay kale curry

Cut the remaining lime into 1 wedge per person